Wild Mushroom Soup (Minestra Di Funghi Selvatici) recipe
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Italian Recipes
Mushrooms Recipes
Potatoes Recipes
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Timings & Yeildings
Prepration : 20
Cooking : 40
Total : 60
Yeildings: 8servings
Direction and Ingredients
Amount Ingredient Preparation
1/4 ounce porcini mushrooms, dried about 8 large pieces
3 medium potatoes
2 small carrots
1 medium onion
1 small shallots
2 pounds mushrooms wild, or cultivated fresh
2 ounces bacon 2 slices
10 tablespoons olive oil
2 1/2 quarts chicken stock fresh made or canned chicken broth
1 teaspoon salt
1/4 cup parsley minced flat-leaf, fresh
1 x pepper freshly ground
 PREPARATION:  Put dried porcini mushrooms in a small bowl with 1/2 cup hot water.  Let stand until softened, about 2 minutes.  Remove mushrooms and strain liquid through a fine sieve.  

Return mushrooms and liquid to the bowl; discard the sediment. Peel and coarsely shred the potatoes and carrots. Peel and coarsely chop the onion. Peel and mince the shallot.

Thinly slice the fresh mushrooms. Mince the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle. Add the bacon and onions and saute over medium heat until the onions soften and the bacon is translucent, about 2 minutes.

Bring broth to a boil in a large saucepan. Add the boiling broth to the soup kettle along with the potatoes, carrots, porcini mushrooms, and reserved mushroom liquid. Return to a boil and simmer until vegetables are tender, about 1 minutes.

Heat remaining oil in a large skillet. Add the fresh mushrooms and salt and saute over medium until mushroom liquid has evaporated, about 1 minutes.

Add mushrooms to the soup kettle and simmer for 3 minutes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with parsley and ground black pepper. Serve immediately.

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